Weeknight dinners need to be super easy in my home with 5 kids on the go with activities, especially during the school year. This Italian Beef over Pasta cooks up quickly, and freezes well for an even quicker dinner later in the month.
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Last week, I planned on making American Chop Suey for dinner one night with the ground beef I received from Philly Cow Share. Alas, it was not meant to be; we were out of worcestershire sauce, a prime ingredient for the American Chop Suey recipe. Instead, I came up with a last minute creation of my own – Italian Beef. Since I was using my husband’s homemade spaghetti sauce, I decided to tweak the sauce a bit by adding additional basil and garlic powder.
For the gluten-free version for me, I used rice noodles I had found at Trader Joe’s. These were a bit gluey, and not quite the consistency I was looking for. I think I’ll stick to gluten-free pasta when making Italian dishes.
- 2 lbs. of grassfed ground beef
- 1 lb. cooked pasta
- 2 T basil
- 2 tsp. garlic powder
- 16 oz. of tomato sauce
- salt and pepper to taste
- Grated Parmesan or Pecorino Romano
- Brown the meat and drain if you want to.
- Add sauce and seasonings and simmer for about 20 minutes.
- Serve over pasta. Sprinkle parmesan or pecorino romano over top.
If you want to make the meal gluten-free, use rice or quinoa instead of pasta.